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Tofu Muffins

  Soft tofu 8 Ounce (1/2 package)
  Whole egg/2 egg yolks 1
  White grape juice/Orange juice /water 1⁄2 Cup (8 tbs)
  Barley flour 1 Cup (16 tbs)
  Oat flour 1 Cup (16 tbs)
  Arrowroot baking powder 2 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Sugar 1 Teaspoon (if water is used)

Rinse tofu in cold water.
Wipe dry but do not press.
Break it up into food processor with steel blade.
Add egg and juice.
Blend until very creamy.
Transfer to a 2-cup measure.
There should be P/4 cups.
The consistency should be that of buttermilk.
If too thick, add more juice.
Combine dry ingredients in bowl.
Add tofu mixture all at once.
Stir just until blended.
It should be a typical muffin consistency.
If too thick, add more juice.
Spoon into well-greased muffin tins.
Bake at 450° 15-20 minutes.

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